| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Bread |
18 |
Servings |
INGREDIENTS
| 1 1/3 |
c |
Flour |
| 2 |
ts |
Baking powder |
| 1/2 |
ts |
Baking soda |
| 1/2 |
ts |
Salt |
| 1/3 |
c |
Unsalted butter |
| 1 |
c |
Sourdough starter |
INSTRUCTIONS
From: waring@infomail.com (Sam Waring)
Date: 6 Jan 1995 21:48:07 -0500
Stir together the flour, baking powder, baking soda, and salt. Cut in the
butter until particles are the size of coarse cornmeal. Add the sourdough
starter and stir only until dry mixture is moistened.
Turn out onto a lightly floured surface and knead lightly until smooth.
Roll or pat dough out until 1/2 inch thick. Cut out 2" rounds and put on an
ungreased baking sheet. Brush with Melted butter and let rise in warm,
draft-free place til very light to the touch, about an hour. Bake in a
preheated 425 degree oven for 15-20 minutes until golden brown and eat
immediately.
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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